Maple-Dijon roasted squash and chickpea salad

Instructions

1. Step 1

   With one rack in the top third and another rack in the bottom third, preheat the oven to 400°F (200°C) (see note). Line a baking sheet with a silicone mat or parchment paper.

2. Step 2

   Place the squash pieces in a large baking dish, cut-side up. Brush each piece with 1 tbsp (15 ml) of the dressing. Season with salt and pepper. Cover with foil. Bake for 30 minutes on the upper rack. Remove the foil and continue to bake for 15 minutes or until the squash is tender and golden.

3. Step 3

   Meanwhile, in a food processor, coarsely chop the chickpeas. Transfer to the baking sheet. Add the pumpkin seeds, Parmesan and oil. Season with salt and pepper. Mix well. Bake on the lower rack for 15 minutes, stirring a few times, until the mixture is nicely browned. Let cool.

4. Step 4

   In a bowl, combine the arugula and shallot with the remaining dressing. Divide the squash pieces among four bowls. Top with the arugula salad and chickpea mixture.

   Note

   Preheat your oven on convection mode to ensure the ingredients cook more evenly.